Process of treating milk and milk products.



v i. i u w i a a w. v

i it ERNST F. w. WIEDA, 0F PATERsoN, NEW JERSEY.

' PROCESS OF TIRIIEATINGr MILK AND MILK PRODUCTS.

No Drawing.

Specification of Letters Patent.

Application filed August 2, 1912.- Scrial No. 712,898.

Patented Apr. 7,1914.

v of New Jersey, have invented certain new I and useful Improvements in the Process of Treating Milk'and Milk Products, of which the following is a specification. 1 According to 'a well-known method of treating dried milk or milk powder with aview to rehabilitate the milk as liquid milk a mixtureof the powder, butter and water ,in a certain-proportion is first thoroughly agitated at a suitable temperature (say, 120

F.) for a sutiable time (say, 30 to 40 minutes),; secondly, the temperature being apipreciably reduced (to say 100 R, or not "less than 95 .F.)j, the .mixture is again agitated for, a. suitable length of time; thirdly, the mixture is forced through a re stricted' orifice. or otherwise subjected to pressure at from 150.110 250 on a'kil'ogram gage, which again raises its temperature, to approximately 110 F.; and, finally, the

l mixture is. cooled to and rctainediuntil used at F. The first step, including agitation and siiflicieht heat for the purpose, produces themeltingand breaking up of the butter intd fat articlesand their diffusion 3o throughoutthe ,iduid; the second or tempering-step continues the diffusion phase of the first step under a temperature condition"."lower"ed'. where the specific gravity of the butter isisuch astoadvance the diffusion 35 to as perfectly'. uniform' state as.possible;

the third, known as the F emulsifying or homogenizing, step" gives the emulgent character to the mixture not possible by agitation alone; and the fourth step a 40 matter merely of preservation of the mix- Iture, The'first two steps, including heating and then reducing thetemperature appreciably, accomplish what is known as 1 pasteurizi'ri"g, destroying any active on ganisms present. The product of this method,- though 'hygienically superior to natural-or raw milk, possesses a taste and smell quite distinct fromthose of the" raw -..-.or natural producta condition which it 5lifhas heretofore been' attempted to correct,

but so 'far as I am aware without success. My object is to. improve this process and,

.rrioregenerally, to provide a process for the "treatment of 'milk, and certain milk prod ucts such as i'driedfrnilk and skimmed milk, whose product shall in every materlal re spect be" superior to the rawproduct and yet possess a taste and smellnot different from those of the rawproduct.

.Proceeding, now, to describe my invention 1n detail, and particularly, first, in respect to the rehabilitation of dried milk as liquid milk:.A mixture of .31 lbs. of butter, 80 lbs.

of dried milk and 700 lbs. of water is first placed in a suitable vessel, and, maintainedat a temperature of approximately 120 F.,

is melted and thoroughly agitated by some suitable expedient with a view to break up A V the butter into'as fine particles, or globules of fat as possible and secure the highest possible degree of uniformity of their difiu- 's1on .throughout the mixture, for a reason already. explained. Next, the temperature having been appreciably reduced and the mixture agitated at that temperature the mixture is emulsified or homogenized, say in the way already explained, this having the efi'ect of raising the temperature of the "mixture toapproximately 110 F. So far,

the improved process,is-substantially identical to that already known and above out- .l ned. I now introduce the following novel steps responsible for the improved product accomplished by my invention. ture (which leaves the homogenizing or emulsifying apparatus at approximately 110 F.) is placed next in a suitable vessel and'is reduced to the materially lower temperature of approximately 90 F., being further agitated, if desired. Either while the mixture is cooling or after it has reached the temperature last named I find it helpful to aerate the mixture, though this is not-essential. Thereupon, the-mixture is subjected again to the emulsifying or homogenizing operation at substantially'the same pressure as, before. The mixture is then cooled to a temperature of approximately 35 F., correspondingto the last step in the oldfprocess alreadydescribed. Iiinally, it is preferable to aerate the mixtureagain and then store -it'for twenty-fourhours or longer at 35 1*.

The-product of this process will be found to have a taste and smell undisting'uishable from those of the raw or natural product, being otherwise, of course, in every respect equal to the produce of the old process, first described.

Imay proceed in the same way and, instead of usingwater and dried milk, use skimmed milk; thus: a'mixture of 31 lbs. of

butjjerand 780 lbs. of, skimmed milk. The

The mixof butter and 715 lbs. of skimmed milk; or

(3) 1% lbs. of butter and 700 lbs. of whole (raw) milk, the product in each case being cream of 16% butter-fat standard.

The essential feature of my invention, whereby the improved taste and smell result, is the emulsifying 'or homogenizing in a process otherwise of substantially the nature of that first described herein, at a 'temp erature of approximately 90 F.

Thetemperatures-and quantities and other details hereinmentioned' arechosen with reference to producing the several products in conditions found by me to be the best, but

they may be varied without departure from the invention.

Having thus fully described my invention, what I claim and desire to secure by Letters Patent is:

1. The herein-described process consisting in agitating a liquid mixture containing butter-fat and milk at a suitable temperature and meanwhile 'reducing the temperature appreciably; then subjecting the mixture to the emulsifying operation substantially as appreciably; then, while the mixture is substantially at the temperature at which it was when last cooled, again subjecting the mixture to the emulsifying operation substantially as herein described; and then cooling the mixture to a temperature suitable for the preservation thereof, substantially as described.

2. The herein-described process consisting in agitating a liquid mixture containing butter-fat and milk at a suitable temperature and meanwhile reducing the temperature appreciably; then subjecting the mixture to the emulsifying operation substantially as herein described; then cooling the mixture herein described; then cooling the mixture appreciably and aerating .the'same; then,

while the mixture; is substantially at the tem perature at .whicli it was when last cooled, again subjecting the mixture to the emulsifying operation substantially as herein described; and then cooling the mixture-t0 a temperature suitable for the preservation thereof, substantially as described.

In testimony whereof I aflix my signature in presence of two witnesses. I p

- ERNST F.'W. WIEDA.

Witnesses: JOHN W. STEWARD, WM. D. BELL. 

